Thai Red Curry Chicken
This spicy, savory Thai-style curry is loaded with colorful vegetables and tender bites of chicken. The curry has plenty of flavorful broth to be soaked up by the rice it's served with. Smarts #1:...
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Cooking tools:
- Rice cooker
- Dutch oven
- Wok
- Saucepan
- Wooden spoon
- Whisk
- Fork
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Microwave
- Airtight container
- Serving bowl
- Plate
Ingredients
- 1/2 Onions, medium, sliced
- 1 Bell peppers, any color, sliced
- 1 lb Squash, kabocha, cubed (sub butternut squash, acorn squash, or zucchini)
- 1 1/2 Tbsp Red curry paste (sub green or yellow)
- 1 1/2 Tbsp Fish sauce
- 2 tsp Brown sugar
- 1 lb Chicken thighs, boneless and skinless, cubed
- 1 Limes, wedges
- 8 leaves Thai basil (opt), chiffonade
- 1 Tbsp Oil, cooking
- 1 cup Stock, any type
- 1 cup Coconut milk, light
- 1 cup Rice, uncooked white or brown
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